26 March, 2018: The first sign of spring in New England isn’t asparagus, or strawberries. It’s Parsnips. But not just any parsnip. These are Spring Dug. This time of year, Michael Docter and his crew at Winter Moon Roots brave the cold to harvest a special crop. Michael knows that something magical happens when you leave parsnips underground all winter in… Read More
21 March, 2018: We made a video sharing our recipe for fresh soup stock. I love fresh stock. I first learned how to make it from our chef Rolando who learned how to make it from Thomas Keller at the French Laundry. It’s the building block for every soup we make here at Clover. Stock only takes 1 hour (and most… Read More
23 January, 2018: We’re testing Justin Kelly’s suggestion for a sausage egg cheese breakfast sandwich at CloverHFI for a few more weeks. If you’re curious to try the next iteration of Impossible meat, head over to Central Square and give it a try. We may ask you to voice your opinion about whether this belongs on the menu everywhere at… Read More
23 January, 2018: While we like to think all our food at Clover helps the environment, there’s something special about soup. When you eat a soup at Clover, you’re giving your dollars to farmers in New England, instead of distant suppliers, cutting down on transportation costs and packaging. You’re saving energy. We use no freezers or microwaves, and all the nutrients… Read More
22 January, 2018: When you eat a soup at Clover you’re helping fight climate change. You’re giving your dollars to farmers in New England, instead of distant suppliers, cutting down on transportation costs and packaging. You’re saving energy. We use no freezers or microwaves, and all the nutrients of our veggies stay intact instead of getting lost in the cooking process.… Read More
16 January, 2018: Go soups! If you click on this post you can see my little souper hero animation. You may have noticed we’re making lots of soups this winter. And while we believe all our food helps the environment, there’s something extra special about soup. We want everybody to eat more soup. Read on if you’re interested in learning… Read More
13 January, 2018: Were you able to try a medlar this weekend? If not, we will hopefully have them at most locations Monday and Tuesday, but we can’t guarantee them much longer. Medlar mania is hitting Boston hard, as we realized when we got a very special visitor to CloverDTX on Friday. Fabricio, who leads up communications at CloverDTX, sent… Read More
13 January, 2018: Hey, Longwood. Is there any area in Boston that has fewer places to get a drink? Well, we’re about to change that. First some backstory. When we opened CloverLMA, we noticed there was NOWHERE to get a beer. Ok, there was one place. The great Punter’s Point near Northeastern — and it just closed this winter! I will miss… Read More
12 January, 2018: Who would have thought? We launched the Medlar Sandwich yesterday. And it was a blockbuster. We sold 500 medlar sandwiches, and sampled around 500 more medlars and jam to folks who were curious. This is the type of ingredient you won’t find in most restaurants, definitely not fast food ones like ours. It’s hard to find (it… Read More
12 January, 2018: A bunch of us were having a meeting about the Public Release of the Clover App, coming in mid-February. And we’re all thinking about ways to make the app fun to use. Like, really fun. We want to incorporate some elements of surprise, some elements of playfulness. Jane said, “You know you can text a pizza emoji… Read More